Meatballs with Caramelized Onion Super Dip

Winter here, winter there, winter-winter everywhere. We are somewhere in the middle, which I prefer to see as half over, almost through. So long season of hibernation.

Anything that screams “cozy” at this time of year is a welcome addition. And nothing screams “cozy” so well as a homemade, low-fat version of everybody’s favourite onion dip. So snuggle up football fans, and enjoy this treat as you huddle around the modern day version of the fireplace — the flat-screen TV. May your team win!

Meatballs with Caramelized Onion Super Dip

1 lb lean ground beef

1 c cooked quinoa (cook quinoa with a pinch of sea salt, then let it cool)

3/4 c grated cheddar cheese

1/2 c ricotta

1 large zucchini, finely grated

2 eggs

3 scallions, finely chopped

1 c chopped fresh spinach

3 garlic cloves, minced

sea salt and freshly ground black pepper

Preheat oven to 400F. In a large bowl, combine all ingredients. Divide the batter into 3 dozen meatballs.

Cover a baking sheet with parchment. Bake the meatballs for 5 minutes, then turn the oven down to 350F and bake for 10 more minutes. Cut open a meatball to check that it is cooked through. Serve with Caramelized Onion Super Dip, extra quinoa and a multitude of fresh vegetables cut into spears. Serves 8.

Heat the olive oil in a medium-sized frying pan over medium heat. Cook the onions, stirring frequently, for about 10 minutes or until they turn golden brown. Add the dry shallots at half time and the garlic at the last minute. Season with salt and pepper. Set aside to cool. Chop well.

Mix the yogurt and sour cream. Add in the onion mixture. Season to taste. Refrigerate for several hours before serving.